Super Seedy & Fruity Breakfast Granola
Prep Time:10 mins, Cook Time: 30 mins, Total Time: 40 mins
January 30, 2014
In the week it’s Porridge with Sultanas and Bananas for at least two or three mornings, after nearly five years of stirring it’s still without fail Frannie’s fave start to the day. Some days it’s wholemeal seeded toast with butter and marmite or peanut butter, occasionally with banana too. Or for me with my Dad’s divine lime marmalade. Other odd days it’s cereal, but with the narrow choice of Weetabix, Fruit & Fibre or Shredded Wheat. To this day I’ve never bought a packet of the sugary or chocolatey stuff, and I plan on keeping it that way.
On a weekend we do indulge in the odd croissant or two, a few rounds of Banana Pancakes with fruit and creme fraiche, I’ve even been known to even go wild with a fried egg butty which the kids adore. But Jacques’s outright breakie fave has to be scrambled eggs with his beloved smoked salmon, and quite frankly I don’t blame him. Good, but my breakie nirvana’s smoked salmon eggs benedict. But only if someone were to offer to make it for me, there’s something unappealing about the idea of making hollandaise with early morning bleary eyes and two kids running amok.
I should also add that if my kids BOTH wake up after 7am they’re on a promise of pancakes with Nutella as a very special treat, week day or weekend I don’t mind. But let’s just say this only happens every few months, so I’m not overly worried about their Nutella consumption.
For Farmhouse Breakfast Week I wanted to shake up our school day breakies and decided to go for a super healthy homemade granola. I don’t buy it as it’s usually rampacked full of unnecessary sugars, and I so don’t have a sweet tooth in the morning and through my deliberate tactics my kids don’t either. I created a mix low in sugar, which in fact uses only honey and a fairly scant amount at that for the proportion of cereal. I also wanted to throw in a barrage of goodies to the mix, nuts, seeds and fruits we don’t ordinarily get much of in our diet. So in went oats, buckwheat flakes (though you could omit and double up on your oats instead of), pumpkin seeds, sesame seeds, sunflower seeds, flaked almonds, cranberries, sultanas and even a few goji berries that the folks at Linwoods were kind enough to send me a sample of recently. The other goodies I shall be trying in another healthy recipe shortly.
And granola shouldn’t just be for breakfast. My kids devoured several handfuls when they came home from school this afternoon, and I’m planning on giving Jacques a little pot to take in his pre-school packed lunch. It also makes for a great muffin, cake or crumble top.
So do tell, what do you all eat for breakie?. What’re your mid-week staples? Do you treat yourselves more at weekends? And what’s your ultimate breakie?
Oats, Buckwheat Flakes, Goji Berries, Sultanas, Cranberries, Almonds, Pumpkin Seeds, Sesame Seeds, Sunflower Seeds, Rapeseed Oil. To be honest it’s all good!
Pre-Schoolers, Big Kids, Grown Ups, Family Breakfasts, Snacking, Lunchboxes, Using in or on Crumbles, Cakes or Muffins
Substitute the buckwheat flakes with oats if you cannot source, they should be easily available at health food shops. Switch the nuts, seeds and dried fruit as to what you particularly like or have in.
As I didn’t use much honey you don’t get quite the same granola clusters as those with more in, so feel free to up the sticky stuff. It’s personal!
2 oven trays
Super Seedy & Fruity Breakfast Granola
Ingredients Prep Time:10 mins, Cook Time: 30 mins, Total Time: 40 mins
4 tablespoons honey
2 tablespoons rapeseed oil
150g buckwheat flakes
75g sesame seeds
50g sunflower seeds
50g pumpkin seeds
75g flaked almonds
25g goji berries
1) Preheat your oven to 150º/130ºfan/gas mark 2.
2) Gently warm the honey with the oil in a pan or in the microwave.
3) Place all the other ingredients, except the dried fruits, in a large bowl and stir in the honey and oil. Using your hands ensure everything’s evenly coated.
4) Spread the mixture over 2 large baking trays and place in the hot oven for 20 minutes, scraping everything around once or twice during this time.
5) Stir through the dried fruits and put back in the oven for a further 10 minutes, moving the mixture around a little half way through.
6) Once a little golden all over remove from the oven and scrape out onto a large tray to cool.
Serve with milk or yoghurt. Keeps in an airtight container for one month.